These cherry balsamic short ribs are a perfect combination of sweet and tangy flavors. Slow-cooked to perfection, the meat becomes tender and falls off the bone, while the cherry and balsamic sauce add a rich and complex taste. This recipe is sure to impress your family and friends at any meal.
Ingredients
- 4 pounds beef short ribs
- 1 cup cherries, pitted
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and black pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides until they develop a nice crust. Remove the short ribs from the pot and set aside.
- In the same pot, sauté minced garlic until fragrant. Add cherries and cook for 2-3 minutes, then add balsamic vinegar and cook for another 2 minutes.
- Stir in brown sugar, Dijon mustard, Worcestershire sauce, dried thyme, and beef broth. Bring the mixture to a simmer.
- Return the short ribs to the pot, ensuring they are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven.
- Bake for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.
- Once cooked, remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the sauce.
- In a small bowl, whisk together cornstarch and water until smooth. Gradually whisk the mixture into the sauce and cook over medium-high heat until thickened.
- Return the short ribs to the pot, coating them with the thickened sauce. Simmer for an additional 5 minutes.
- Serve the cherry balsamic short ribs hot, garnished with freshly chopped parsley.
